Preheat the oven to 150C. Line a 23cm square cake tin with baking parchment and grease.
Pulse the flour and butter in a food processor and until the mixture resembles fine breadcrumbs (or rub the butter in by hand.)
Add the coconut sugar and pulse again until combined.
Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
Bake for 30 minutes or until golden brown. Set aside to cool
For the caramel
Heat the butter, condensed milk and maple syrup in a saucepan, stirring until the butter is melted and the mixture is smooth.
Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then add the cacao nibs and pour over the cooled shortbread. Allow to cool completely
For the chocolate
Melt the chocolate carefully on a low heat in a non-stick pan, stirring occasionally.
Pour the melted chocolate in sections over the caramel and smooth carefully across the caramel with a knife
Refrigerate until chilled, then cut into squares and serve.